Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm square cake tin or similar-sized baking dish, then spoon in the jam and smooth it over the base.
Beat together the butter and sugar in a large bowl until pale and fluffy, then add the eggs one at a time, beating between each egg. Fold in the flour, coconut, vanilla and coconut cream. Spoon the mixture over the jam in the tin, and level the top. Bake for 40-45 minutes or until a skewer poked into the centre of the sponge comes out clean.
Either serve the sponge scooped from the dish still warm, with custard, or leave to cool in the tin, flip and remove the paper. Sprinkle with more desiccated coconut and serve in squares on its own or with custard.